CHICKEN GRAVY OVER MASHED POTATOES RECIPES

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TURKEY-CORNBREAD MEATBALLS, HERB GRAVY AND ROASTED GARLIC ...



Turkey-Cornbread Meatballs, Herb Gravy and Roasted Garlic ... image

Rachael mixes up her Thanksgiving menu with turkey and cornbread stuffing meatballs served with mashed potatoes, gravy + apple or cranberry sauce.

Provided by Rachael Ray

Number Of Ingredients 49

2 bulbs garlic
ends cut to expose cloves
Non-aerosol cooking spray
Salt
5 Russet potatoes
2 ½ -3 pounds
1 cup half-and-half
3 tablespoons butter
White pepper
Freshly grated nutmeg
about 1/8 teaspoon
2 tablespoons butter
2 ribs celery with leafy tops
finely chopped
1 small onion
finely chopped
2 cloves garlic
finely chopped
Salt and pepper  
1 ½ cups seasoned cornbread stuffing
1 cup warm turkey stock or chicken bone broth
½ cup small golden raisins
2 pounds ground turkey
2 teaspoons fennel seeds
1 tablespoon poultry seasoning
such as Bell’s
½ cup fresh herbs (parsley
sage and thyme)
finely chopped
1 large egg
EVOO non-aerosol spray   
4 tablespoons butter
1 large clove garlic
grated or pasted
½ cup finely chopped fresh herbs (parsley
sage and thyme)
3 tablespoons flour
2 teaspoons lemon juice
2 ½ cups turkey stock or chicken bone broth
Salt and pepper
4 crisp apples
peeled and diced
2 cups cider
1 tablespoon thyme
Pinch of salt
1 sack fresh cranberries
1 cup water
¾ cup sugar
Pinch of salt

Steps:

  • For the mashed potatoes, preheat oven to 425°F with rack at center
  •    Place garlic on foil, spray with a little oil and season with salt
  •  Fold up foil into a pouch and roast 45 to 60 minutes until soft and golden
  •  Cool and paste
  • Peel and cube potatoes and cover with cold water, then bring to a boil
  • Salt the water and cook until tender, about 15 minutes
  •     Heat half-and-half with butter in small pot
  • Drain potatoes and pass through a food mill back into warm pot
  •  Add garlic, half-and-half and butter, season with salt, white pepper and nutmeg to taste
  •    Heat ½ inch of water in wide shallow pot to a low simmer, add the pot of potatoes and keep covered in water bath until ready to serve
  • For the meatballs, preheat oven to 425°F with rack at center
  • Melt butter in skillet over medium heat and add celery, onion, salt and pepper and soften a few minutes, then add garlic and stir a minute more
  • Listicle: Rachael Ray Porcelain Enamel 12-Inch Nonstick Skillet  Place stuffing in bowl
  •  Heat stock, pour over stuffing and let soak to soften
  • Add celery, onion and garlic and let cool
  •    Cover raisins with ½ cup boiling water and let soak and plump
  • Place turkey in large bowl and season with salt and pepper, fennel seeds, poultry seasoning and fresh herbs
  •  Add cooled stuffing and egg, then mix to combine
  •     Line a baking sheet with foil and parchment
  • Score meat into sections to help portion meatballs or use a scoop
  •  Roll 2-inch meatballs for party size and larger 3- to 4-inch meatballs to serve as an entree
  •  Roast 2-inch meatballs for 12 to 15 minutes, larger meatballs for 22 to 25 minutes or until cooked through and golden
  • For the gravy, melt butter in wide saucepan over medium heat, add garlic and herbs and swirl a minute or 2, then add flour and combine
  • Whisk in lemon juice and stock and season with salt and pepper, then thicken a few minutes at low boil and adjust seasoning
  • For the apple sauce, place ingredients in small pot and cook at medium to medium-high until thickened and a chunky sauce forms
  •    For the cranberry sauce, place ingredients in small pot, bring to a boil, then reduce heat a bit and cook to crack cranberries and form thickened sauce

COUNTRY CHICKEN AND GRAVY RECIPE: HOW TO MAKE IT



Country Chicken and Gravy Recipe: How to Make It image

Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 18

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

Steps:

  • In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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